Salmon Skewers
Salmon skewers cook in about eight minutes in a grill pan, and the lemon and oregano marinade needs just ten minutes to do its work. Chunks of fish alternate with courgette half-moons, so each skewer is a light supper in itself. If you would rather not stand over the hob, the threaded skewers also bake in the oven at 200°C (180°C fan), gas 6.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Per serving
- 380kcal
Buying and preparing salmon skewers
Ask for thick centre-cut fillets, which cut into neat cubes, and run your fingers over the flesh to find any pin bones; pull them out with tweezers. Cubes of the same size cook at the same speed.
Lime works in place of lemon, dill in place of oregano, and red pepper chunks or cherry tomatoes can replace the courgette.
Salmon skewers, step by step
Tap a time to start a timer.
- Prepare the skewers and fish Pat the salmon dry with kitchen paper and cut it into about 24 chunks, each roughly 3cm square. Cut the courgette into 1cm thick half-moons.
- Marinate In a large bowl, mix the oil, lemon zest and juice, oregano, salt and plenty of pepper. Add the salmon and courgette and toss gently. Leave for , no longer, as the lemon juice starts to firm the fish. If you are using wooden skewers, soak them in a dish of water during this time.
- Thread the skewers Slide 3 salmon chunks and 3 courgette pieces onto each skewer, alternating them and leaving a small gap between each piece so the heat gets all the way round.
- Cook Heat the grill pan over a medium-high heat for . Brush it lightly with oil from the marinade bowl. Add the skewers and cook for in total, turning every with tongs, until the salmon is opaque and flakes easily and the courgette is tender.
- Serve Slide the skewers onto warm plates and serve straight away with rice, couscous or a salad and any juices from the pan.
What to serve with salmon skewers
Fluffy rice, couscous with lemon and herbs, or a crisp green salad all suit the skewers. A spoonful of Greek yoghurt on the side cools the lemon.
If you prefer not to fiddle with skewers, a whole fillet is easy to cook as baked salmon. Cold leftover salmon can be flaked into a salmon wrap the next day.
Common problems and fixes for Salmon Skewers
- The salmon falls apart on the skewer.
- The chunks were too small or the skewers were turned too early. Cut them about 3cm square, thread through the thickest part, and leave each side for a full 2 minutes before turning.
- The wooden skewers burn.
- They dried out. Soak them for the full time while the fish marinates, or use metal skewers and lift them with tongs, as they get very hot.
- The fish is dry.
- It was overcooked. Take the skewers off as soon as the fish is opaque all the way through; cut into one chunk after 6 minutes if you are unsure.
Frequently asked questions about Salmon Skewers
How do you cook salmon skewers in the oven?
Place them on a baking tray lined with baking paper and bake at 200°C (180°C fan), gas 6 for 12 minutes, turning halfway.
How can you tell when the salmon is cooked?
The flesh turns opaque all the way through and flakes easily when pressed with a fork. If you use a probe thermometer, 60°C or so gives moist fish.
Can I use frozen salmon?
Yes. Thaw it overnight in the fridge, never on the worktop, then pat it very dry before cutting and marinating.
How long do leftovers keep?
Up to 2 days in the fridge, if cooled quickly and covered. Eat them cold in a salad or reheat until steaming hot.
How did you like the recipe?
4.7 / 5 · 5 ratings
